The Oyster Pan Roast

.. only from the Grand Central Oyster Bar.

One of my favorite dishes in New York City.




 

Breakfast.
Swedish Pizza.

Another year, a New Year!!

Fresh rabbit from the farm next door, stewed in the German style, on a wood burning stove.
It's going to be a good one!!



Hasenpfeffer

1 Rabbit (2 1/2 to 3 lbs.)
2 cups Dry Red Wine
1 cup Red Wine Vinegar
2 cups Chicken Stock or Water
1/2 lb. Bacon (1 inch cut)
1 Onion, diced
2 cloves Garlic, chopped
2 cups Mushrooms (your choice)
1 Bay Leaf (fresh if possible)
1 tsp. Pickling Spices (tied in a sachet, optional)
Salt and Pepper to taste

Rabbit Dredge:
1/3 cup all purpose flour
1 tsp. salt
1/4 tsp. pepper

A dutch oven or cast iron pot works best.

- Clean and wash rabbit under cold water, cut into desired size.
  (Any size will work, you can quarter the rabbit or cut into small pieces).
- Begin by sauteeing bacon, once crisp remove bacon but leave fat.
- Dredge the rabbit in flour mixture, shaking off excessive flour, brown on all sides, then remove.
- Add onion, garlic and mushrooms, sautee a few minutes; add bacon and rabbit back to the pot.
- Pour in the wine and vinegar, let reduce by a little more than half.
- Add chicken stock, pickling spices, salt and pepper.
- Lower heat and simmer for 1 1/2 to 2 hours, once your rabbit is tender the stew is finished.

(You can add sour cream once finished if you'd like a creamy stew).

Enjoy the New Year!